Chicken Paprikash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lb bone-in, skin-on chicken thighs
3 very large yellow onions
2 Tbsp olive oil
2 Tbsp butter
2 Tbsp Hungarian sweet paprika (Szeged is a good brand)
2 Tbsp smoked paprika
4 Tbsp sour cream or plain Greek yogurt
salt and pepper to taste
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Directions: |
Directions:Rinse chicken thighs and pat dry with paper towels
Peel and chop onions finely
Over medium-high heat, melt 1 tbsp butter and 1 tbsp olive oil in a large, deep cast iron skillet that has a lid
Brown chicken thighs on both sides in batches so that each has contact with the bottom of the pan. Do not overcrowd them.
Place browned chicken thighs on a platter and set aside
Pour off fat from chicken thighs from pan into a glass or mug
Melt 1 tbsp olive oil and 1 tbsp butter in same cast iron pan used for chicken
Gently fry onions 10-15 min over medium heat in the same skillet used to brown chicken thighs
Add 2 tbsp of chicken fat to onions while they caramelize
Once onions have reduced in volume by half, arrange browned chicken thighs on top of onions
Reduce heat to low
Sprinkle chicken thighs and onions with 2 tbsp sweet paprika and 2 tbsp smoked paprika
Cover skillet and simmer on low 25-35 minutes or until chicken thighs are cooked through
Once chicken thighs are cooked, stir 4 tbsp sour cream (or Greek yogurt) into onion paprika mixture
Return heat to raise temperature of sauce to simmer
Season with salt and pepper to taste
Serve over polenta, mashed potatoes or noodles to soak up the sauce. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20-min prep, 60-90 min cooking |
Personal
Notes: |
Personal
Notes: A simple recipe but always takes more time than I anticipate waiting for the onions to caramelize and the chicken thighs to cook.
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